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Nutrition Facts
Serving Size 286 g
(Approx. 8 Servings)
Amount Per Serving
Calories 560 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 7 g 37%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 450 mg 19%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 59 g
Vitamin A 4% Iron 15%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cranberry Apple Stuffed Pork Chops
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

1/2 cup(s) H-E-B Dried Cranberries
1 Pink Lady Apple, peeled, cored, and chopped
1 cup(s) apple juice
8 pork center-cut loin chops, lean, 1 1/4 inch thick
1 cup(s) H-E-B Chopped Onion & Celery
2 1/2 cup(s) H-E-B Herb Seasoned Stuffing
2 Tbsp olive oil
2 Tbsp butter
1 Tsp rubbed sage
1/4 Tsp salt, divided use
1/4 Tsp black pepper, divided use
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Heat oven to 350°F.
Spray a 13 x 9 baking dish with nonstick cooking spray, set aside.
Combine the cranberries, apples, and apple juice in a microwave-safe bowl and microwave on high for 2 minutes.
Cut a large pocket into the side of each pork chop and season all sides with salt and pepper .
Heat a large heavy bottom skillet over medium high.
Spray the skillet with nonstick spray and sear each loin chop for 2 minutes on each side, set aside.
Using same skillet, reduce heat to medium. Add the olive oil and stir-fry onion celery mixture for 3 minutes or until onions are tender.
Turn off the heat and add the stuffing, butter, rubbed sage, and cranberry apple mixture, add salt and pepper.
Loosely stuff 1/2 cup of the stuffing mixture into each pork chop pocket.
Arrange the stuffed pork chops on the prepared baking sheet, cover the baking dish with foil and bake for 15 to 20 minutes or until juices run clear.



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